Drain the baby clams and reserve juice
In a large deep frying pan or paella pan, fry the bacon with the
chicken pieces and chorizo over medium-high heat until the chicken
is cooked, about 3-4 minutes
Add the onion, garlic, thyme, red pepper, tomato and celery; cook
until softened
Add in the chili flakes, turmeric and Arborio rice; stir in
Add the limejuice, clam juice and chicken stock (clam juice and
stock should total 3-cups; add reserved clam juice to 2 cups and top
up to 3-cups with chicken stock)
Heat the liquid until bubbling
Cover and reduce heat to a simmer; cook approximately 20 minutes or
until rice is almost cooked, adding water if needed
Season to taste with salt
Stir in the shrimp, scallops, baby clams, and, mussels
Cook, covered another 5 minutes or until mussels open and all
seafood is cooked
Remove and discard any mussels that don't open